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This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don’t forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead, I have been asked on more than one occasion for the recipe for these, so I hope you enjoy.
If you have been keeping up with the progress of my beautiful hand
crafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Large eggplant or 2 medium (about 600g), peeled, chopped
1 Cup breadcrumbs
3/4 Cup fresh coriander, roughly chopped
1/2 Cup sultanas, chopped
1/2 Cup natural yogurt
1 Tablespoon tomato paste
3 Cloves garlic, crushed
11/2 Teaspoons ground cumin
11/2 Teaspoons paprika
1 Teaspoon ground cardamom
1/2 Teaspoon ground ginger
1/2 Teaspoon cayenne pepper
1/2 Cup plain flour
2 Eggs lightly beaten
Vegetable oil for deep frying
Yogurt Dip
1 Cup natural yogurt
2 Tablespoons fresh mint, finely chopped
2 Tablespoons fresh coriander, finely chopped
1 Teaspoon grated fresh ginger
1 Clove garlic, crushed
Method
Yogurt Dip
1. Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
Fritters
1. Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
2. Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
3. Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
Serve fritters on serving plate accompanied with yogurt dip.
All photos taken by me unless otherwise stated.
I made this a few nights ago from a zaar member’s recipe, they had entered a competition where you had to come up with recipes only using certain listed ingredients. I thought this was an excellent recipe I altered a couple of things as I didn’t have to stick the ingredients. My pork loin was very lean so I added 1/2 teaspoon beef stock granules to the sauce as I did not get enough juice from the meat. I also used 4 tablespoons of grated Gruyere and Parmesan, added half to the sauce and saved the other 2 to sprinkle over the top. A great recipe that is very easy to make if you want to read other reviews or see more photos please click here.
If you have been
keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1lb Pork tenderloin
2-3 Tablespoons all-purpose flour
1 Cup dry white wine
1 Cup milk
2-3 Tablespoons chopped sun-dried tomato
1/2 Cup frozen chopped spinach, thawed and drained
2-3 Tablespoons grated asiago cheese (I did 4 Tablespoons Parmesan/Gruyere mix.)
Sea salt, to taste
Fresh ground pepper, to taste
Method
1. Preheat oven to 325 degrees.
2. Place tenderloin in baking dish sprayed with non-stick spray.
3. Season with salt and pepper to taste.
4. Bake 35-40 minutes or until desired doneness.
5. When pork is done, remove from pan and keep warm.
6. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. I had a very lean pork loin and only got about 1 tablespoon so I added 1/2 teaspoon beef stock granules.
7. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
8. Slowly whisk in white wine; stir until smooth.
9. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
10. Gradually stir in milk; bring to a simmer.
11. Cook over medium heat until smooth and thick, stirring constantly.
12. Add chopped sun-dried tomatoes and spinach.
13. Continue cooking until completely heated through. Mixture will be somewhat thick.
14. Slice pork tenderloin into medallions, approximately 1/4-1/2 inch thickness.
15. Arrange pork medallions on serving plate, top with spinach-tomato mixture.
16. Season with salt and pepper, if desired.
17. Sprinkle asiago cheese over the top and serve hot!
I served over celeriac mash.
All photos taken by me unless otherwise stated.
